Palak panner(spinach)

Ingredients:

• 4 cups of fresh finely chopped spinach
• 1/3 lb paneer
• 1 small onion paste
• 1 teaspoon chopped ginger
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon red chilli powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed 
• Pinch of asafoetida
• Salt to taste
• 1/3 cup heavy cream

Method:

1. Blend spinach just for a minute so spinach has a creamy texture but without becoming pasty.
2. Mix coriander,turmeric, and red chilli,ginger paste and set aside.
3. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
4. Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
5. Add hing and cumin seed.After cumin seeds crack, add the onion paste,ginger paste mixture, and let it cook for a few minutes until the raw smell goes.
6. Add the spinach,salt  and let it cook on low medium heat for about 10 minutes covered.
7. Add heavy cream  and let this cook another four to five minutes.
8. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
9. Palak Panner can be served hot with roti.